Sauerkraut Balls

• 3lbs. to 4 lbs (1.8 kg). bulk sausage
• 1 medium onion
• 1/2 cup (125 ml) flour
• 1 cup (225 ml) beef bouillon broth
• 6 cups (1425 ml) sauerkraut - drained and chopped
• flour to roll balls in
• eggs and milk to make batter to roll balls in
• bread crumbs to roll balls in

1. Brown sausage and onion.
2. Drain grease.
3. Mix 1/2 cup (125 ml) flour with sausage and onion.
4. Add beef bouillon broth to above mixture and mix well.
5. Add sauerkraut to mixture and mix well.
6. Refridgerate until cold.
7. Roll into medium-sized balls.
8. Roll in flour.
9. Roll balls in egg and milk batter.
10. Roll in bread crumbs,
11. Deep fry 1-2 minutes.
12. Drain on paper towels.

bulk sausage, onion, flour, beef bouillon broth, flour, eggs, bread crumbs

Taken from online-cookbook.com/goto/cook/rpage/0017E5 (may not work)